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White Velvet Cake


White Velvet Cake



14 ounces of cake flour

10 ounces of buttermilk at room temperature or marginally warm

5 ounces of egg whites at room temperature

13 ounces of granulated sugar


1 teaspoon of salt

1 tablespoon of heating powder

4 ounces of vegetable oil

6 ounces of unsalted and mollified butter

2 teaspoons of vanilla


½ teaspoon of preparing soda

For the frosting:

3 ounces of flour

14 ounces of granulated sugar

16 ounces of entirety milk


16 ounces of unsalted butter at room temperature

2 teaspoons of vanilla extract

¼ teaspoon of salt

White Velvet Cake

White Velvet Cake new york times recipes


1. Preheat the stove to 335°F. Oil and flour two 9-inch circular cake pans.


2. In a expansive blending bowl, whisk together cake flour, granulated sugar, salt, heating powder, and preparing pop.

3. Include egg whites, vegetable oil, buttermilk, mollified butter, and vanilla to the dry fixings. Blend until well combined and smooth.

4. Partition the player equitably between the arranged cake dish.

5. Prepare within the preheated stove for almost 35 minutes or until a toothpick embedded into the center comes out clean.

6. Let the cakes cool within the dish for 10 minutes, at that point exchange them to a wire rack to cool completely.

7.Once the cakes are totally cooled, you’ll ice them.

For the frosting:

1. In a medium pot, whisk together granulated sugar and flour.

2. Continuously include entire drain whereas whisking to maintain a strategic distance from knots.


3. Cook the blend over medium warm, mixing continually until it thickens and comes to a pudding-like consistency.

4. Evacuate the blend from the warm and let it cool to room temperature.

5.In a isolated bowl, beat relaxed butter until rich and smooth.

6. Continuously include the cooled drain blend to the butter, beating until well combined.

7. Mix in vanilla extricate and salt, and proceed beating until the icing is feathery and smooth.

8. Ice the cooled cake!

Enjoy your scrumptious White Velvet Cake!

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